Archive by Author | yourdailycheese

Recipe: Colby Bread

A recipe from The International Cheese Recipe Book

2 1/2 cups shredded Colby cheese

2 1/4 cups whole milk, scalded

1 pkg. active yeast

2 tsp salt

1 T vegetable shortening

5 1/2 cups white flour

1/8 cup melted butter

1/4 cup very hot water

2 T sugar

Soften the yeast in the hot water. Mix the sugar, salt and shortening together. Add scalded milk and beat until smooth. Mix in the yeast. Slowly add the remaining flour, stirring constantly until smooth. mix in the cheese to form a dough and roll briskly on a flour dusted surface. Set aside for 12 minutes. Roll the dough into a ball and then roll in a greased bowl. Cover and let rise for 45 minutes. Roll the dough on a dusted surface and divide evenly. Let rest for 7 minutes. Punch and place in loaf pans. Brush with butter and let rise for 45 minutes, or until doubled. Bake for an hour at 375 degrees.

#48 – Fontina

fontina

Fontina cheese facts:

  • Fontina is a classic Italian cheese made in the Aosta Valley since the 12th century.
  • There are many Fontina cheeses made with names such as  “Fontinella”, “Fontal”, and “Fontella”, but the Italian Fontina Val d’Aosta (identified by an Italian Consorzio stamp) is the most widely known as well as the original.
  • Italian Fontina has a natural rind that turns tan to orange-brown with aging.
  • The texture and flavor of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavors from mild and rich to more robust and overpowering.
  • Usually, Fontina is aged for 90 days.
  • It is made from cow’s milk.
  • It has a pale yellow color and is a semi-soft cheese.
  • Its texture can be described as creamy, dense, firm, open, smooth and supple.
  • The Italian style has a smooth, supple texture with tiny holes, a brown coating and a flavor that is mild, earthy and buttery.
  • Danish Fontina is also slightly tart and nutty with a mild earthy flavor that ranges from mellow to sharp depending on age.
  • The Swedish variety is slightly tart and nutty yet has a mild earthy flavor that runs mellow to sharp depending on age.
  • Fontina is considered one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese.

Recipe: Cream Cheese Olive Spread

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Cream Cheese Olive Spread

3 oz. Cream cheese

1/3 cup sliced green olive with pimentos

2 T cream

1/4 cup diced celery

1 drop tabasco

a pinch of salt

Allow the Cream cheese to reach room temperature. Beat the softened Cream cheese until fluffy. Add the cream and seasonings. Blend.

Mix in the olives and celery. Makes an excellent spread for sandwiches, crackers, or vegetables.

Recipe: Mornay Sauce

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Mornay Sauce

1/2 cup grated Parmesan cheese

1/2 cup grated Swiss cheese

1/2 onion

3/4 cup chicken broth

3/4 cup half and half

3 T white flour

3 T sweet butter

1/2 tsp salt

1/8 tsp white pepper

In a saucepan, melt the butter and remove from the flame. Mix in salt, pepper and flour. Slowly add the broth. Mix well. Slowly add the cream and mix well. Drop the onion in, in one solid piece. Return to the low flame and allow to thicken, stirring constantly until smooth, for 4-5 minutes. Remove the onion and slowly add the cheeses. Stir continually for two more minutes.

Recipe: Green Beans and Samsoe

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Green Beans and Samsoe

4 oz grated Baby Samsoe cheese

2 lbs fresh green beans

1/4 cup melted, sweet butter

a generous dash paprika

pinch of salt

Trim and clean the green beans. Place in a covered pot with 1 cup cold water and salt. Boil. When the water boils, reduce heat to a simmer and let sit for 20 minutes.

In a double boiler, melt the Baby Samsoe cheese. Remove the beans to a heated serving plate and cover with melted butter, then the melted Samsoe cheese, and last, the paprika. Serve.

Recipe: Gruyere and Lobster Cooler

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Gruyere and Lobster Cooler

1/4 lb thinly sliced Gruyere cheese

2 cups cooked, cold lobster

1 head of lettuce

1/2 cup French dressing

capers

2 whole tomatoes, wedged

Slice the cheese and lobster into cubes and mix well with French dressing. Pour into a bed of crisp, chilled lettuce. Garnish with capers and tomato wedges.

#40 – Scamorza

Scarmorza cheese facts:

  • Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family.
  • Shaped similar to a provolone in pear shape, it is available in many other forms as well.
  • A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
  • The cheese is made from pasteurized cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks.
  • The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
  • After two weeks of ripening, the cheese is sold as it is or smoked.
  • The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
  • The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavor is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavor with a sweet, light caramel note.
  • Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavor baking dishes, for griddling or topped with prosciutto for extra zest.

Credits to http://www.cheese.com/scamorza/

Recipe: Fried Gruyere

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Fried Gruyere

8 slices of Gruyere

1 cup fine, dry bread crumbs

1 whole egg

1/2 cup milk

1/2 tsp salt

1/8 tsp black pepper

1/4 stick butter

Combine the egg, milk, salt, and pepper. Dip the cheese in the mixture and then into the bread crumbs. Repeat. Heat the butter in a skillet and fry the dipped cheese until brown.

Recipe: Traditional Kugel

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Traditional Kugel

5 1/2 oz un-salted Farmer’s cheese

3 beaten eggs

1/2 cup sugar

the juice of one lemon

the grated peel from one lemon

1 1/2 cups natural applesauce

1/2 cup diced, dried apricot

1/2 lb. thin noodles

1 cup sour cream

1 T melted butter

3/4 tsp salt

Cook the noodles, drain and rinse in very cold water. Set aside.

Mix the cheese, eggs, applesauce, sugar, peel, lemon juice, apricots, salt, butter. Mix well. Gently, fold the noodles into the mixture. Add the sour cream and blend well.

Place mixture into a greased baking dish and put into a 350 degree oven for 50 minutes. Remove, let cook, slice, and serve.

#35 – Boursin

Boursin cheese facts:

  • Boursin is a creamy, spreadable brand of Gournay cheese invented by Francois Boursin in 1957.
  • When it was first developed in Normandy, Boursin named it after his small hometown of Gournay and limited the production to Croisy-sur-Eure in France. After the acquisition of the company by Groupe Bel, production started in United States for North American distribution.
  • Even though Boursin is available today in more than 30 countries, it has achieved maximum popularity in France.
  • Boursin is a fresh cream and soft cheese, flavored with herbs and spices.
  • Although it is just an herb-flavored French cream cheese that can be easily imitated, only Boursin with its buttery flavor and slightly crumbly texture can be labeled as an “All natural Gournay cheese”.
  • Today, the cheese is available in various flavors whose availability varies from country to country. In most cases, Boursin is spiced up with herbs like tomato, onion, chive, fig, nuts, garlic, pepper, shallot, cranberry, fine herbs & cinnamon.
  • A favorite member from the Boursin family is a low fat version with only 21% fat and is flavored with garlic & herbs.
  • Add the original Boursin cheese to salads, pasta or serve it as a typical appetizer. It can be spread on crackers and bread or used on raw vegetables such as carrots, celery and peppers. Also, the cheese melts well to create a smooth sauce for pasta and chicken. This cheese is a favorite brand amongst top chefs. Confidently pair, dry white wine or fruity red wine such as Beaujolais with Boursin

This information comes from http://www.cheese.com/boursin/.